Chicken Queso Taco Salad

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Yesterday was one of those days where I simply was not feeling inspired to cook… unfortunately the whole weeks been a little like that….so I texted a friend of mine to ask what she’s making with high hopes of copying her idea.

But she was having chicken alfredo which I just made last weekend and we ate leftovers for way too long. So I was back to square one. Then she mentioned the word salad… and that got me thinking. I was already craving Qdoba’s Queso Burrito so why not convert that into a chicken taco salad? It just suddenly made sense that it would be so good. I couldn’t believe that I’ve never thought of it before!

So away to the kitchen I went….. the results were fabulous and most definitely husband approved. It was a fun twist to the normal taco salad and the queso gave it the kick I was looking for. Oh, and it was simple too.

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Slice, dice, and chop your veggies. Whatever shakes your boat. (Don’t judge me too hard on the iceberg lettuce because thats the only thing I had in my fridge!)

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Layer your rice and beans on a sizable plate.

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Add the cooked chicken and a generous amount of queso sauce.

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Decorate with veggies, chips, and salsa. Top with sour cream. Enjoy! (Oh, and slices of Avocado would be just heavenly!)

Chicken Queso Taco Salad

  • Servings: 4
  • Difficulty: easy
  • Print

  • 1 1/2 cups rice
  • 3 cups water or chicken broth
  • dash salt
  • Combine rice ingredients into medium sauce pan. Bring to boil cooking one minute. Turn off heat and let set for 20 minutes.
  • 1 can black beans seasoned lightly with garlic, cumin, and taco seasoning
  • Warm in small saucepan over low heat.
  • 1 tbsp oil
  • 2 chicken breast cut into bitesize pieces
  • 1 tsp lime or lemon juice
  • 1 tsp cumin
  • season all to taste
  • 1 tsp taco seasoning
  • 1/2 tsp garlic powder
  • 1/2 cup chopped onions
  • 1/4 cup chopped peppers

Heat oil in skillet over medium to high heat. Add chicken, seasonings, onions, and peppers. Cook for 10 minutes or until no longer pink.

QUESO DIP

  • 1/2 onion chopped
  • 3 small sweet peppers chopped
  • 1 jalapeno seeded, finely diced
  • 1 garlic clove, minced
  • 1 tbsp oil
  • 1 1/2 tbsp flour
  • 1 1/2 cups milk
  • 3/4 tsp chili powder
  • 1/2 tsp cumin powder
  • 3/4 tsp salt
  • tabasco sauce to taste (depending how hot your jalapeño is you won’t need much)

Fry onion, peppers, and garlic in oil until tender. Add flour. Whisk until combined. Add remaining ingredients and cook until thickened.

  • Add: 2 slices velveeta cheese
  • 1 cup colby jack
  • Stir until completely melted.

Veggies:

  • Lettuce
  • Tomatoes
  • Green Onions
  • Peppers
  • Black Olives

Serves: 4

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